Lecir De Laubrac Cheese

Lecir De Laubrac is a soft, artisan cheese originating from the Languedoc-Roussillon region in France. It is made from cow's milk, which contributes to its creamy texture and mild, buttery flavor. The cheese is characterized by its bloomy rind, a result of the Penicillium candidum mold that is encouraged to grow on its surface during the aging process. This rind not only adds a slight mushroomy aroma but also protects the cheese, allowing it to develop a soft, almost spreadable interior. Lecir De Laubrac is typically sold in small rounds, making it an elegant addition to any cheese board. Its artisanal nature means that each batch can have subtle variations in flavor and texture, reflecting the traditional methods and local terroir of its production.

Lecir De Laubrac is a relatively obscure cheese, even within France, reflecting the rich diversity of French cheesemaking traditions. It originates from the Languedoc-Roussillon region, an area known for its pastoral landscapes and artisanal food products. The cheese is named after the Laubrac plateau, suggesting a deep connection to the local geography and farming practices. While specific historical records about Lecir De Laubrac are scarce, it is part of a broader tradition of soft, bloomy-rind cheeses that have been produced in France for centuries. These cheeses were originally developed as a way to preserve milk in the days before refrigeration, with the bloomy rind acting as a natural barrier against spoilage.

Lecir De Laubrac is made from cow's milk, which is gently pasteurized before the addition of starter cultures and rennet to initiate curdling. The curds are then carefully ladled into molds, a process that helps retain moisture and contributes to the cheese's soft texture. After draining, the young cheeses are sprayed with Penicillium candidum spores, which encourage the growth of the characteristic bloomy rind. The cheeses are aged for several weeks in a controlled environment, during which they are regularly turned to ensure even development of the rind and interior. The result is a cheese with a delicate balance of flavors and textures, embodying the artisanal craftsmanship of its makers.

Lecir De Laubrac offers a delicate and nuanced flavor profile. The interior is creamy and smooth, with a mild, buttery taste that is complemented by the subtle earthiness of the bloomy rind. The aroma is lightly mushroomy, with hints of fresh grass and a slight tanginess that adds complexity. The texture is soft and yielding, making it a pleasure to spread on bread or crackers. Despite its richness, the cheese maintains a lightness that makes it highly versatile and appealing to a wide range of palates.

Lecir De Laubrac pairs beautifully with a variety of foods and beverages. For a traditional pairing, serve it with a crusty baguette and a selection of fresh fruits, such as grapes or sliced apples, to complement its creamy texture and mild flavor. It also works well with light, fruity wines, such as a Sauvignon Blanc or a Pinot Noir, which can enhance its subtle earthiness without overwhelming it. For a more adventurous pairing, try it with a crisp, hoppy beer or a dry cider, which can cut through the richness of the cheese. Additionally, it can be incorporated into salads or melted over roasted vegetables for a touch of indulgence.